Healthy and simple recipes ● Mushroom Brás

The truth is that around here we are fans of 'à Brás' style recipes. They are practical, quick, and always turn out delicious.

This week we bring you Mushroom 'à Brás', that last-resort solution that is still full of flavor!

Our Mushroom Brás is just that: a tribute to the roots of Portuguese cuisine, with a 100% plant-based twist.

In this version, we swapped the cod for mushrooms, added the special touch of leeks, and the result is a light, comforting dish full of texture — ideal for preparing in advance and taking in your lunchbox, for example.

• Ingredients:
  
  • 300 g fresh mushrooms (portobello, chestnut, or white)
    
  • 1 large leek (white part only), thinly sliced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 medium potatoes, cut into thin matchsticks (or store-bought potato straws, if you prefer speed)
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric
  • Salt and black pepper to taste
  • ½ cup unsweetened plant-based milk (soy, oat, or almond)
  • Fresh chopped parsley, to serve
  • Black olives, to garnish (optional)

• Preparation:

1. In a large frying pan, heat the olive oil and sauté the onion, garlic, and leek until soft and golden.

2. Add the sliced mushrooms and cook until they release their water and become tender.

3. Add the turmeric, salt, and pepper. Stir well to combine the flavors.

4. Separately, fry the potatoes or bake them in the oven with a drizzle of olive oil until golden and crispy.

5. Fold the potatoes into the mushroom mixture and add the plant-based milk, stirring gently to obtain a creamy consistency.

6. Adjust seasoning and turn off the heat.

7. Serve with fresh chopped parsley, olives, and, if desired, strips of nori seaweed on top for that taste of the sea.

This is one of those recipes we want to repeat time and time again!